Dinner

Slow Cooker Mexican Pozole Rojo Recipe

Name: Slow Cooker Mexican Pozole Rojo Recipe
Prep time: 20 min
Cook time: PT-491117H8M39S
Total time: PT-491117H8M39S
Cuisine: Mexican
Ingredients: 4 pounds pork butt; 1/2 whole onion; 5 whole garlic cloves; 4 bay leaves; 1 halved tomato; 3-4 cups water; 6-8 dried guajillo chilies (stemmed and seeded); 1 teaspoon ground cumin; 1 tablespoon Mexican oregano; 4 cloves garlic, crushed and chopped; 2 teaspoons salt; 1 teaspoon black pepper; 1/2-1 teaspoon red pepper flakes (optional); Zest and juice of 1 lime; Approximately 1/2 cup hominy (from the cooked hominy); 2 cups water (for boiling chilies); 2 cans hominy (25 ounces each), rinsed and drained; Diced radishes; Sliced avocado; Chopped cilantro; Shredded cabbage; Queso fresco; Lime wedges; Sliced jalapenos

ByMaya bella October 26, 2025October 26, 2025

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Introduction

Pozole Rojo is a traditional Mexican stew full of rich flavors and tender pork simmered with hominy and a vibrant chile sauce. This slow cooker version makes it easy to enjoy a hearty and comforting meal with minimal effort.

A white bowl with a brown rim filled with a thick red soup that has visible chunks of white beans. The soup is topped with thin white cabbage strips scattered across, three green jalapeño slices, two radish slices with white centers and pink edges, and three light green slices of avocado standing slightly upright in the center. To the left of the bowl, on a white plate with a brown rim, there is a piece of toasted bread. A metal spoon with a wooden handle rests on the plate, and the setup is on a white marbled surface with a blue cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds pork butt
1/2 whole onion
5 whole garlic cloves
4 bay leaves
1 tomato, halved
3–4 cups water
6–8 dried guajillo chiles
1 teaspoon ground cumin
1 tablespoon Mexican oregano
4 cloves garlic, crushed and chopped
2 teaspoons salt
1 teaspoon black pepper
1/2–1 teaspoon red pepper flakes (optional)
Zest and juice of 1 lime
2 cans hominy (25 ounces each), strained and rinsed
Diced radishes (for garnish)
Sliced avocado (for garnish)
Chopped cilantro (for garnish)
Shredded cabbage (for garnish)
Queso fresco (for garnish)
Lime wedges (for garnish)
Sliced jalapenos (for garnish)

Instructions

Step 1: Place the pork butt, tomato halves, onion, whole garlic cloves, bay leaves, and 3 to 4 cups of water in a slow cooker. Cook on high for 5–6 hours or on medium for 7–8 hours. Alternatively, use an Instant Pot on High Pressure for 1 hour.
Step 2: When the pork is tender and the bone pulls away easily, remove the meat and strain the broth, discarding the bay leaves, onion, and tomato. Return the broth to the slow cooker on high and skim off any excess fat.
Step 3: Rinse and drain the hominy, then add it to the hot broth in the slow cooker.
Step 4: Shred the pork and add it back to the broth.
Step 5: For the chile paste, remove stems and seeds from the dried guajillo chiles. In a small saucepan, combine chiles, cumin, oregano, crushed garlic, salt, pepper, red pepper flakes (if using), lime zest and juice, and 2 cups of water. Bring to a boil and simmer for 10 minutes.
Step 6: Blend the chile mixture with about ½ cup of the hominy until smooth. Strain the chile paste and stir it into the slow cooker.
Step 7: Add additional hot water if needed, then taste and adjust seasoning with salt and pepper.
Step 8: Heat the pozole until it reaches serving temperature and enjoy with your favorite garnishes such as radishes, avocado, cilantro, cabbage, queso fresco, lime wedges, and jalapenos.

Tips & Variations

Toast the dried guajillo chiles lightly before boiling to deepen their flavor.
For a spicier pozole, add more red pepper flakes or include chipotle chiles.
Use fresh lime juice for the best bright flavor and adjust to taste.
Serve with warm corn tortillas or tostadas for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of water or broth if it thickens too much. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Two white bowls filled with a rich, red soup containing visible white corn kernels and small pieces of seafood, like shrimp or clams. The soup is topped with thin slices of red radish arranged in a circle and small cubes of bright green avocado in the center. Each bowl is placed on a white marbled surface with two shiny silver spoons next to them. A small white bowl with lime wedges sits in the top left corner. The colors are bright and fresh, with the red soup contrasting with the white bowls and the light green of the avocado. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pozole without a slow cooker?

Yes, you can prepare pozole on the stovetop by simmering the pork and other ingredients in a large pot for several hours until the meat is tender. Using an Instant Pot is another quick alternative.

What is hominy?

Hominy is dried maize (corn) kernels that have been treated with an alkali solution to remove the hull and germ. It has a chewy texture and is a key ingredient in pozole.